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Crumbed lamb with smashed potatoes and zucchini salad

Crumbed lamb with smashed potatoes and zucchini salad

Total Time
1 hr 5 min
20 min
45 min
Is there a zucchini boom in your summer vegie garden? Here’s a new way to enjoy this prolific plant.


Baby potatoes

700 g


4 medium, cut into ribbons

Lemon juice

2 tbs

Olive oil

1½ tbs

Fresh flat-leaf parsley

2 tbs, finely chopped

Plain flour

¼ cup(s), (35g)

Egg white

2 medium, beaten

Dried breadcrumbs

70 g

Fresh thyme

½ tsp, chopped

Lamb French cutlet(s) or rack(s), raw

320 g, (buy 400g or 8 x 50g cutlets), fat trimmed

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Boil, steam or microwave potatoes until tender. Drain. Place potatoes on prepared tray. Using a potato masher, gently press down on potatoes to flatten. Lightly spray with oil and season with salt and pepper. Bake for 40 minutes or until golden and tender.
  2. Meanwhile, place zucchini, juice and 2 teaspoons oil in a medium bowl and toss gently to combine. Set aside for 15 minutes. Sprinkle with parsley and toss to combine.
  3. Place flour on a plate. Pour egg whites into a shallow bowl. Combine breadcrumbs and thyme on a plate. Working with 1 at a time, toss cutlets in flour, shaking off any excess. Dip in egg white and then coat in breadcrumb mixture. Place on a plate.
  4. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook cutlets for 2–3 minutes each side or until golden and cooked to your liking. Serve cutlets with smashed potatoes and zucchini salad.


You can use regular thyme or rosemary instead of lemon thyme.